Have you ever tasted a ‘snickerdoodle’? Snickerdoodles are cinnamon-sugar-coated soft cookies and are very popular in the United States. They are not so well known over here in UK and Europe, but perhaps it’s time for things to change! Read on to get the full recipe.
The first time I heard about snickerdoodles was while watching an American TV series. I was curious about the name and so I Googled it. That’s when I discovered how loved these cookies are, especially by children thanks to their soft texture and sweet-buttery flavour.
What I love about snickerdoodle cookies is that they are incredibly easy to make! The main ingredients are pantry essentials like butter (or oil), sugar, and flour.
You will notice that the majority of snickerdoodle recipes call for the addition of cream of tartar, which is used to leaven the dough and make the cookies fluffier. However, if you don’t have any at home or can’t find it in your local store, you can replace the cream of tartar with lemon juice or white vinegar. Or simply, replace the baking soda + cream of tartar with baking powder (as I did).
The cookie dough balls are rolled in ground cinnamon before baking and that’s where they get their distinctive taste. For this recipe, I decided I wanted my cookies to be packed full with flavours and so I prepare a mixture of different ground spices: cinnamon, clove, ginger, nutmeg and allspice. I added this mix directly into the bowl as I was mixing the wet and dry ingredients together.
The result is a super soft, chewy, thick and flavoursome cookie that you and your kids will love! If you are a fan of crispy cookies, simply leave them in the oven for two or three minutes longer.
Makes around 25 cookies.
- 200g butter, room temperature
- 120g granulated sugar
- 80g light brown sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground clove
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 280g plain flour, sifted
- 2 tbsp granulated sugar
- 1 1/2 tsp ground cinnamon
Preheat oven to 165°C. Line two baking trays with baking paper and set aside.
In the bowl of your stand mixer fitted with the paddle attachment mix the butter and two sugars together on medium speed until light and fluffy.
Add in the egg, vanilla extract, baking powder and salt. Mix together your spices (ground cinnamon, clove, ginger, nutmeg, allspice) and add them to the mix. Combine in the food processor for about one minute. Add in flour, mixing until just combined.
In a small bowl, mix the granulated sugar with ground cinnamon. Using a tablespoon or a cookie scoop, portion out the dough and roll it into a ball. Roll each cookie dough ball into the sugar-cinnamon mixture, until fully coated.
Place the cookie dough balls on the prepared trays, a few centimetres apart as they will spread during baking. Bake for 10 minutes, turning the baking tray halfway through for an even bake.
Allow the cookies to cool on the baking trays for five minutes before transferring them to a wire rack to cool completely. Store in an airtight container for 3-4 days.
This recipe is adapted from Cookies and Cups.